Bean Salad: Fresh, delicious and healthy

339

Recently I went over to my parent’s house and before I left, my mom put together a bag of goodies for me. She usually does this as she knows how busy I am and I don’t always have time to cook.  In the bag she included a bean salad that she made. My 13 year old sister shook her head behind my mother’s back, to indicate that it was no good.

I’ll have to admit, when I got it home it did look a little sketchy. It had corn and black beans, chives, red pepper and tomato. What weirded me out the most was the corn, as I had never considered eating it cold before, but I decided to dig in anyways. The results: absolutely delicious, I am now completely obsessed with this salad.

I called my mom and she said it was super easy to make and it’s quite healthy! So here you have it, a weird looking bean salad recipe that is delicious, healthy and quick.

Black Bean and Corn Salad
4-6 servings

1/3 cup fresh lime juice

1/2 cup olive oil

1 clove garlic, minced

1 teaspoon salt

1/8 teaspoon ground cayenne pepper

2 (15 ounce) cans black beans, rinsed and drained

1 1/2 cups frozen corn kernels

1 avocado – peeled, pitted and diced (optional)

1 red bell pepper, chopped

2 tomatoes, chopped

6 green onions, thinly sliced

1/2 cup chopped fresh cilantro (optional)

 

(I personally detest cilantro and opted for no avocado as well-completely up to you though!)

1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.

2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing and serve.